Spaghetti with butter and sage

1. Bring a large saucepan of salted water to a boil over high heat. Add the spaghetti and cook, stirring, until the water returns to a boil. Let the water bubble gently, stirring occasionally, for 10 to 12 minutes or the spaghetti is tender but still has some bite.

2. Meanwhile, in a large skillet over medium-low heat, melt the butter and add the sage leaves. Cook, turning once, for 7 minutes or until the leaves are crisp and the butter begins to brown.

3. Drain the spaghetti into a colander. Add it to the skillet with salt and pepper. Toss gently but thoroughly. Adapted from "Fat"